1. Layer vegetables in a large bowl, sprinkling each layer with salt. Pour over 2.4 litres (4¼pint) water then cover and leave to stand for 24hr.
2. The following day, strain vegetables, rinse well and drain them thoroughly.
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3. Stir together sugar, mustard powder, ginger, garlic and 900ml (1½pint) vinegar in a preserving pan.
4. Add vegetables, bring to boil, lower heat and simmer, uncovered, for 20min, until vegetables are cooked but still crisp.
5. Blend flour and turmeric with remaining vinegar and stir into vegetables. Bring to boil and cook for 2min.
6. Spoon into sterilised jars, then cover and seal with vinegar-proof tops. Store in a cool, dark place.
7. Wait a month for piccalilli to be ready as flavours need time to mature and develop.
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Classic glass bowl (0.5 / 1 / 2 litres), Classic glass measure jug (1 litre), Impressions ceramic ramekins, Pyrex. Large stainless steel colander, Lakeland. Montreux saucepan (3 litres, 20cm), Kuhn Rikon UK. Large Twin Pure Steel whisk, Twin Pure Steel serving spoon, Zwilling J.A. Henckels. Glass jar, small white bowl, red spatula, wooden spoon, chef's own.
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